Cozy Spicy Coconut Red Lentil Curry

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 cup (200 g) red lentils, rinsed
• 1 tbsp coconut oil or neutral oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 fresh red chili, finely chopped (or 1/2–1 tsp red pepper flakes)
• 2 tsp ground cumin
• 2 tsp curry powder
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4–1/2 tsp cayenne or chili powder (to taste)
• 1 can (14 oz / 400 ml) full-fat coconut milk
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 1/2 cups (360 ml) vegetable broth or water
• 1–1 1/2 tsp fine sea salt, to taste
• 1/2 tsp black pepper
• 1–2 tsp sugar or maple syrup (optional, to balance acidity)
• 1 tbsp lime juice
• Fresh cilantro and extra chili for serving (optional)
• Cooked rice or naan, for serving

Do This

• 1. Rinse lentils in cold water until it runs mostly clear; set aside to drain.
• 2. In a large pot, heat oil over medium heat for 1–2 minutes, then sauté onion 5–6 minutes until soft and golden.
• 3. Add garlic, ginger, and chopped chili; cook 1–2 minutes until fragrant.
• 4. Stir in cumin, curry powder, coriander, turmeric, and cayenne; toast spices for 30–60 seconds.
• 5. Add lentils, crushed tomatoes, coconut milk, broth, salt, and pepper. Bring to a gentle boil, then reduce to low and simmer 20–25 minutes, stirring occasionally, until lentils are soft and the curry is thick and creamy.
• 6. Stir in lime juice and sugar (if using). Taste and adjust salt, heat, or thickness with more broth. Garnish with cilantro and extra chili; serve hot over rice or with warm naan.

---

Why You’ll Love This Recipe

• Deeply comforting and cozy, with warm spices and gentle heat that feels like a hug in a bowl.
• Uses pantry-friendly ingredients, cooks in under an hour, and is very beginner-friendly.
• Naturally vegan and gluten-free, but hearty enough to satisfy meat-eaters.
• Perfect for meal prep: thickens and tastes even better the next day.

Grocery List

• Produce: 1 onion, garlic, fresh ginger, 1 fresh red chili (or 2 if you like it hot), fresh cilantro, 1 lime
• Dairy: None (coconut milk is shelf-stable and plant-based)
• Pantry: Red lentils, canned coconut milk, canned crushed tomatoes, vegetable broth (or bouillon), coconut oil or neutral oil, curry powder, ground cumin, ground coriander, ground turmeric, cayenne or chili powder, salt, black pepper, sugar or maple syrup, rice or naan for serving

Full Ingredients

For the Spicy Coconut Lentil Curry

• 1 cup (200 g) dry red lentils, picked over and rinsed
• 1 tbsp coconut oil or neutral oil (such as canola, sunflower, or avocado oil)
• 1 medium yellow onion, finely chopped (about 1 cup / 130 g)
• 3 large cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 1 fresh red chili (such as serrano or red jalapeño), finely chopped; remove seeds for milder heat
• 2 tsp ground cumin
• 2 tsp mild curry powder
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4–1/2 tsp cayenne pepper or hot chili powder, to taste
• 1 can (14 oz / 400 ml) full-fat coconut milk, well shaken
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 1/2 cups (360 ml) vegetable broth or water
• 1–1 1/2 tsp fine sea salt, more to taste
• 1/2 tsp freshly ground black pepper
• 1–2 tsp sugar, coconut sugar, or maple syrup (optional, to soften the acidity of the tomatoes)
• 1 tbsp freshly squeezed lime juice (about 1/2 lime), plus extra wedges for serving

Optional Finishing & Garnish

• 2–3 tbsp fresh cilantro leaves, roughly chopped
• Thinly sliced fresh chili, for added heat and color
• 1–2 tbsp unsweetened shredded coconut, lightly toasted (optional)

To Serve

• 3–4 cups cooked basmati or jasmine rice or warm naan/flatbread
• Lime wedges
• Optional: a drizzle of chili oil for extra heat

Step-by-Step Instructions

Step 1: Rinse and Prep the Lentils

Place the red lentils in a fine-mesh strainer and rinse them under cold running water for 30–60 seconds, using your fingers to gently move them around. The water will start off cloudy and become clearer as you rinse. This helps remove excess starch and any dust, which leads to a cleaner flavor and less foaming as the curry cooks.

Set the rinsed lentils aside to drain while you begin the aromatic base. Chop the onion, garlic, ginger, and chili so everything is ready to go before you start cooking; this makes the process smooth and relaxed.

Step 2: Build the Aromatic Base

In a large, heavy-bottomed pot or deep skillet (at least 3-quart capacity), heat the coconut oil over medium heat for about 1–2 minutes, until melted and shimmering but not smoking.

Add the chopped onion and a small pinch of salt. Cook, stirring occasionally, for 5–6 minutes, until the onion is soft, translucent, and starting to turn light golden around the edges. If it begins to brown too quickly, reduce the heat slightly.

Add the minced garlic, grated ginger, and chopped fresh chili. Cook for 1–2 minutes, stirring frequently, until very fragrant. The goal is to soften the raw bite of the garlic and ginger without letting them brown or burn.

Step 3: Toast the Warm Spices

Sprinkle in the ground cumin, curry powder, ground coriander, turmeric, and cayenne or chili powder. Stir constantly for 30–60 seconds, allowing the spices to lightly toast in the oil and coat the aromatics. You should smell a burst of warm, earthy fragrance.

Be careful not to let the spices burn; if the pan looks dry or begins to catch on the bottom, reduce the heat to medium-low and add a splash (1–2 tbsp) of vegetable broth or water to loosen everything, scraping up any browned bits with a wooden spoon.

Step 4: Simmer the Lentils in Coconut-Tomato Broth

Add the rinsed and drained lentils to the pot and stir well to coat them in the aromatic spice mixture. Pour in the crushed tomatoes, coconut milk, and vegetable broth. Stir thoroughly to combine.

Season with 1 tsp of the salt and the black pepper to start. Increase the heat to medium-high and bring the mixture just up to a gentle boil; this will take about 3–5 minutes.

Once it starts to bubble, immediately reduce the heat to low so the curry is at a steady simmer with small, lazy bubbles. Cover the pot loosely with a lid (leaving it slightly ajar) and cook for 20–25 minutes, stirring every 4–5 minutes to prevent sticking. The lentils should gradually break down and thicken the sauce into a creamy, comforting consistency.

Step 5: Adjust Texture and Seasoning

After 20–25 minutes, check the lentils. They should be tender and mostly broken down, with a soft, velvety texture. If they are still a bit firm, continue simmering for another 3–5 minutes, adding a splash of broth or water if the curry looks too thick.

Stir in the lime juice and 1–2 tsp sugar or maple syrup, if using. Taste and adjust: add more salt (a pinch at a time) if the flavors taste dull, more lime juice for brightness, or a pinch more cayenne or chili powder if you want extra heat. If the curry is thicker than you like, stir in a few tablespoons of hot water or broth until it reaches your preferred consistency; if it is too thin, simmer uncovered for a few more minutes to reduce.

Step 6: Rest, Garnish, and Serve

Turn off the heat and let the curry rest for 3–5 minutes. This short rest allows the flavors to meld and the lentils to finish softening in the residual heat.

Just before serving, stir through the chopped cilantro, reserving a little for garnish. Ladle the hot, creamy lentil curry into bowls over cooked basmati or jasmine rice, or serve alongside warm naan or flatbread. Top with more cilantro and thinly sliced fresh chili for a pop of color and extra heat. Add a squeeze of lime and, if you like things spicy, a light drizzle of chili oil.

Serve immediately while steaming and fragrant for maximum coziness and flavor.

Pro Tips

• Rinse thoroughly: Rinsing the lentils well helps prevent a murky flavor and reduces foam while simmering, leading to a cleaner-tasting curry.
• Control the heat level: For gentle warmth, remove the seeds from the fresh chili and use the lower amount of cayenne. For bolder heat, keep some seeds and use the higher amount of chili powder.
• Stir regularly: Red lentils can stick to the bottom of the pot as they break down. Stir every few minutes, especially towards the end of cooking, to prevent scorching.
• Adjust thickness: For a thicker, stew-like curry, simmer uncovered to reduce. For a looser, saucier curry, add extra broth or a bit of water near the end.
• Make it extra creamy: For a richer finish, reserve 2–3 tbsp of coconut cream from the top of the can and swirl it in at the very end as a garnish.

Variations

• Veggie-packed version: During the last 10 minutes of simmering, add 2 cups small cauliflower florets, diced carrots, or chopped spinach/kale. Simmer until the vegetables are just tender.
• Smoky twist: Add 1/2 tsp smoked paprika with the other spices in Step 3 for a subtle smoky depth that pairs beautifully with the coconut and lentils.
• Extra protein: Stir in 1 can (15 oz / 425 g) drained and rinsed chickpeas during the last 10 minutes of cooking for added protein and texture. (Note: this keeps the dish vegan while making it even heartier.)

Storage & Make-Ahead

Let the curry cool to room temperature, then transfer to airtight containers. Store in the refrigerator for up to 4 days. The curry will thicken as it chills; when reheating on the stovetop over low to medium-low heat, stir in a splash of water or broth to loosen it back to your desired consistency, stirring occasionally until heated through (about 5–7 minutes). This curry freezes very well: portion into freezer-safe containers, leaving a little space at the top, and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating, or reheat gently from frozen with a bit of extra liquid and a longer warming time. Because the flavors deepen over time, this is an excellent make-ahead meal for busy weeknights or meal prep.

Nutrition (per serving)

Approximate values for 1 of 4 servings (curry only, without rice or naan): about 320 calories; 11 g protein; 34 g carbohydrates; 16 g fat; 8 g fiber; 450 mg sodium (will vary based on salt, broth, and specific brands used). Coconut milk provides most of the richness, while red lentils contribute plant-based protein and fiber, making this a satisfying but balanced meal.